Vegan Recipes | Raw Recipes | Plant-Based Recipes | Free Recipe Book

Pre-order my Cookbook »

Green Lentil & Spinach Dal with Spinach Flatbreads

January 17, 2020 / Niki / 5 Comments

This is my first recipe of 2020 – can you believe? It’s taken a little while as I’ve been caught up with my cookbook launch! It’s so exciting to see the response so far, so many people are making the recipes. I can’t tell you how happy that makes me.

Creating a cookbook is long process and full of ups and downs but seeing the end result is completely worth it, especially when its really used and cooked from.


Back to this recipe – probably no surprise I’m starting with a lentil dish. Perfect for this time of year – delicious, healthy and comforting. I’ve used earthy green lentils then added in loads of spinach to create a lovely green colour – Made rich and creamy with a little coconut yogurt.
Combined with my favourite gram flour flatbreads with a little extra spinach added in for good measure.
Brilliant served with a salad, slaw or roast veg.


I hope you enjoy and heres to a wonderful year.
Much love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  2-4 servings
  30 minutes preparation time
  45 minutes cook time

Ingredients

  • 1 onion chopped 
     
  • 1 tbsp olive oil 
     
  • 3 cloves garlic sliced
     
  • 1 tsp black mustard seeds
     
  • 1 tsp turmeric
     
  • 1 tsp cumin seeds
     
  • 1 tsp ground coriander
     
  • 1/2 tsp chilli flakes
     
  • 8 Curry leaves 
     
  • 200 g green lentils rinced 
     
  • 750ml water 
     
  • 150g spinach 
     
  • 3 tbsp coconut yogurt or cream
     
  • 1 tsp sea salt
     
     
Toppings;
 
  • 1 tsp garam masala
     
  • Chilli flakes
     
  • More coconut yogurt
     
     
Gram flour flatbreads; 
 
  • 100g Gram flour 
     
  • Big handful spinach roughly chopped
     
  • Big pinch sea Salt 
     
  • Splash olive oil 
     
  • 1 tsp turmeric
     
  • 1 tsp cumin seeds
     
  • 1 tsp apple cider vinegar 
     
  • 200ml water 

Directions

  1. Firstly add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds. When they start to pop add in the cumin seeds, coriander, turmeric, curry leaves and chilli flakes. Stir for a few seconds then add the onion. Fry for aprox 8-10 minutes on a low to medium heat until soft and browning.
     
  2. Add in the garlic and stir for another few minutes on a low heat.
     
  3. Now add the lentils and water. Simmer for 25 minutes stirring occasionally. Add more water if needed. 
     
  4. Blitz the spinach in a food processor until roughly chopped up, now add the spinach, simmer for a further 5 minutes 
     
  5. Stir in the coconut yogurt/milk and season well.
     
  6. Top with garam masala and more coconut yogurt.
To make the flatbreads; 
 
  1. Add the gram flour and seasoning to a large bowl. Stir to combine. Add in the water, olive oil, spinach and vinegar. Mix to a smooth batter.
  2. Set aside for 10 minutes. 
     
  3. Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom.
     
  4. Cook on a medium heat for approximately 2 minutes until there are bubbles in the bread and you can lift over to flip easily. 
     
  5. Flip and cook on the other side for 30 seconds to a minute
     
  6. Remove from the pan and place on and cover with a clean cloth to keep warm. 
     
  7. Repeat the process with the remaining batter. 

5 Comments

  1. Kate on February 11, 2020 at 9:56 pm

    Made the green lentil dal this evening. It was amazing, really authentic tasting. Didn’t have gram flour (very hard to find in the uk) so used buckwheat – seemed to do the trick. Will make double next time so that there are some leftovers for lunch!

    Reply
    • Niki on February 12, 2020 at 7:49 pm

      Hi Kate
      So happy you like!
      Sorry you couldnt find the gram flour – it should be in most supermarkets. Buckwheat is also great!
      Love
      Niki xxx

      Reply
  2. Roast Carrot Dal with herby Raita - Rebel Recipes on February 15, 2020 at 4:58 pm

    […] served with flatbread (of course) and the essential crunchy […]

    Reply
  3. Nicola Purt on February 25, 2020 at 10:35 am

    HI there, I am hosting a vegan supper club this weekend and would like to know if i can prepare the flatbread mixture during the day and then cook in the evening when my guests are here so they are fresh? Also I will cook the curry in the day and reheat gently in the evening, do you think this will be OK? Thank you so much, Nicki

    Reply
    • Niki on February 25, 2020 at 7:35 pm

      Hi Nicola
      Yes absolutely – in fact the batter benefits form resting for a few hrs.
      I hope you have a wonderful supper club.
      Love, Niki xxx

      Reply

Leave a Comment





Recipe Tags: chickpeas flatbread spinach

REBEL RECIPES - COOKBOOK. AVAILABLE NOW

GET IT NOW »

Seasonal Vegan Recipes

Get in touch

Most Popular Recipes

Sitemap

Subscribe

Subscribe and receive a free download of my SuperSix recipe book

!
!
Subscribe

Privacy Policy

Something went wrong. Please check your entries and try again.

The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.

Cookies

This site uses cookies: Find out more.